Sticky Toffee Pudding Cupcakes
If I had to vote for my favorite cake, this would be it. An online purveyor of it says “Sticky Toffee Pudding is a traditional British dessert hailing from the Lake District in the northwest of England. It is a wickedly delicious warm dessert, consisting of a light, moist cake flavoured with dates, which is then topped with a decadent sticky toffee sauce. It can be now found throughout the U.K., everywhere from the humblest inn to the finest restaurants” My daughter, Sarah, has made it for years to take to school for special occasions always bringing the pan home scraped clean. Not sure why it took until now to think of making cupcakes, but made this way, they are the perfect portion size and no utensils are needed for serving. As noted below they are delicious topped only with the rich toffee sauce but extra special with whipped cream sweetened with some of the toffee sauce.
Sticky Toffee Pudding with Whipped Cream
Ingredients: for 14-16 cupcakes
- 1 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup pitted dates
- 1 1/4 cups boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
- 1 cup heavy cream, whipped with 2 Tbsp. caramel sauce
Cupcakes: Preheat oven to 350 degrees. Line cupcake tin with cupcake papers. Sift the flour and baking powder onto a sheet of waxed paper or bowl. Chop dates in food processor. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Fill lined cupcake tins 2/3. Bake until pudding is set and firm on top, about 15 minutes. Remove from oven to a wire rack.
Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Spoon a tablespoon of sauce over each cupcake. Spread evenly on top. Allow to cool. Save several tablespoons for mixing with whipped cream and for drizzling on top. ADDED NOTE : IF making this as a cake rather than cupcakes, broil for a few minutes until toffee sauce is bubbly. This can also be done just before serving which will reheat the cake a bit. Eliminate this step with the cupcakes to keep the liners from burning.
Toffee Whipped Cream: In a chilled bowl, whip cream until stiff peaks form. Add 2 Tablespoons toffee sauce and whip again for a few seconds until well blended. Pipe each cupcake with whipped cream and drizzle with a little caramel sauce.
Chopped dates in boiling water with baking soda
Fold date mixture into batter until well blended
Bake until toothpick inserted in middle comes out clean
Boil heavy cream, melted butter and brown sugar until thickened, about 8 minutes
Spread toffee sauce over each cupcake – good enough to eat as is…. OR
top with whipped cream and a drizzle of toffee sauce